German Potato Salad
By Thedorf
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Ingredients
- 3 lbs whole tiny new potatoes or fingerling potatoes
- 1/2 cup mayonnaise
- 1/2 cup white wine vinegar
- 1/2 cup canola oil
- 1/4 cup pickle juice (not sweet)
- 1 tbsp Maggi
- 1 onion finely chopped
- 10 pickles finely chopped
- 4 slices bacon, crisp-cooked, drained & crumbled
- 2 hard cooked eggs, peeled, brined in beet juice and sliced.
Details
Preparation
Step 1
In a large pot cook potatoes in boiling water 15 min or until fork tender. Drain & let potatoes stand 15 min or until cool enough to handle.
Peel & slice potatoes into thin rounds; place in large bowl.
In a small bowl whisk mayonnaise, vinegar, oil, pickle juice & Maggi. Pour over hot potatoes along with onion & pickles. Gently stir to coat. Cover & refrigerate until completely cool or up to 3 days. Season with kosher salt & pepper. Serve topped with bacon, eggs and chives (opt).
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